Moist lemon olive oil cake (easy recipe)
This easy, moist lemon olive oil cake recipe is made with yogurt, coconut milk or juice. It's one of the best Mediterranean lemon desserts.
Servings: 12
Calories: 332kcal
Equipment
- 1 9" spring-form pan with tall sides or a 10-cup bundt pan.
- 1 electric mixer
Ingredients
- 2 ½ cups spooned and leveled all-purpose flour - 300grams
- 3 teaspoons baking powder - 9grams
- 1 ½ cups white granulated sugar - 300grams
- ¼ teaspoon salt
- finely grated lemon zest from 2 medium lemons or the zest from 1 orange.
- 3 large eggs
- ¾ cup extra virgin olive oil with mild flavor - 160grams
- ¾ cup yogurt (or milk or orange juice) - 190grams
- ½ cup shredded coconut, optional
- ½ cup loosely packed shredded carrots, optional
- Powdered sugar (confectioners' sugar) for dusting
- Butter and extra flour for greasing and flouring the pan
Instructions
- Bring all of the ingredients to room temperature for best results.
- Grease and flour a 9" spring-form pan (or a 10-cup bundt pan) and preheat your oven to 350 ˚F (175 ˚C).
- Mix the dry ingredients: In a small bowl whisk together the flour and the baking powder.
- Egg mixture: Transfer the sugar, the salt, the finely grated lemon zest, and the eggs to a large bowl (or the bowl of your stand mixer) and beat with a hand mixer (or the whisk attachment of your stand mixer) for 3-4 minutes until the eggs are pale in color and frothy.
- Add the oil: Continue beating and gradually add the olive oil in a thin stream. The mixture will start to look like mayonnaise.
- Add the dry ingredients: Reduce the speed of the mixer to low. Add half of the flour mixture following by half of the yogurt.Stir until mixed and add the rest of the flour and the rest of the yogurt.If using, add the coconut and carrot. Stir for a few seconds until everything is combined. Don't over-mix your batter because the texture of the cake will be stiff.
- Bake: Pour the cake batter into the pan and tap the pan on the countertop to remove any air bubbles.Bake in the lower-middle rack of the oven for 60-65 minutes or until a toothpick inserted in the middle of the cake comes out clean or with a few moist crumbs.
- Unmold: Let the cake cool in the pan for 10 minutes before unmolding onto a wire rack to cool completely.Once cooled, dust with confectioners' sugar.
Notes
- Room temperature eggs will whip much faster than eggs straight from the fridge.
- I suggest using butter for greasing the pan, because when using olive oil the cake sometimes sticks.
- If you only have a strong flavored olive oil you can use 50% of that and 50% a neutral tasting vegetable oil like corn oil or sunflower oil.
- Choose organic lemons (or orange) for the zest because otherwise they can be waxed.
Nutrition
Calories: 332kcal
